In celebration of the Euro-American Festival at the French Market, The New Orleans School of Cooking’s Chef Michael prepared Grah Varivah- a traditional Croatian dish.
1 pound dried pinto, cranberry or kidney beans, washed and soaked overnight
12 to 15 cups cold water
3 cloves peeled and minced garlic
1 large chopped onion
1 pound smoked Croatian sausage like kranjska kobasice or Polish kielbasa
1 pound smoked ribs or meaty ham hocks
1 large bay leaf
Joe’s Stuff to taste
Drain beans. Place in a large pot and add 12 cups fresh cold water. Bring to a boil, reduce heat to a simmer and skim off any foam that rises to the surface. Add garlic, sausage, ribs bay leaf and seasonings. Return to a boil, reduce heat and simmer, partially covered, for 2 to 3 hours or until beans and meat are done. Add water, as needed, while cooking, stirring occasionally.
Remove bay leaf and discard. Remove bones from rib meat and return meat to the pot. If soup / stew isn’t thick enough, continue to simmer until desired consistency is achieved. Serve in heated bowls with hearty bread and a glass of beer.